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All Journal Abdimas Jurnal EduHealth
Apriyanti, Rita
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Arts Humanities Health Professions Public Health Social Sciences Veterinary

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Analysis of The Level of Satisfaction of Researchers and Devotioners with The Performance Suprapti, Suprapti; Ardiansari, Anindya; Waluyo, Soleh Adi; Suryaningrum, Lubuk Novi; Apriyanti, Rita; Permatahati, Martinda Intan
Jurnal Abdimas Vol 27, No 2 (2023): December 2023
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/abdimas.v27i2.48773

Abstract

The development of information systems and technology has certainly changed people's behavior in carrying out their activities which were initially carried out manually and can now be carried out digitally so that they are more effective and efficient. The Service Research Information System (SIPP) is a transformation carried out to digitize research and service services within the Semarang State University (UNNES). As a service provider, to find out whether the UNNES Service Research Information System (SIPP) is running as it should, an evaluation process is needed on the performance of the information system. In carrying out information system analysis and evaluation activities, the PIECES Framework analysis model is used. PIECES framework is a framework that has six categories for classification and problem solving, namely Performance, Information and Data, Economics, Control and Security, Efficiency, and Service. The use of the PIECES framework method is very suitable for analyzing each system variable studied because it can provide real results on the effectiveness of the system used by UNNES. The aim of this research is to measure the level of satisfaction, find out strengths and weaknesses, analyze what components need to be improved in the quality of service at SIPP.
Partnership and Collaboration System to Increase Creative Industry Sales Tangan Di Atas (TDA) Community of Semarang City Margunani, Margunani; Hidayah, Isti; Ardiansari, Anindya; Apriyanti, Rita; Rachmadi, Moch Faizal
Jurnal Abdimas Vol 27, No 2 (2023): December 2023
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/abdimas.v27i2.48838

Abstract

Tangan Di Atas (TDA) is a community of young entrepreneurs in Indonesia and spread across various regions, one of which is Semarang City. There are various business fields in the TDA Community of Semarang City such as culinary, fashion and so on, including the creative industry sector. The development of the creative industry presents its own challenges for every individual, namely becoming a producer who is always thinking about creating creative and innovative products. However, there are several obstacles faced, such as 1) Not having knowledge about the importance of partnerships and collaboration; 2) There is no cooperation in running a creative industry business; and 3) The TDA community network is not yet optimal as a medium for collaboration between entrepreneurs. The method used in this service is to carry out socialization as the first stage, then continue with providing comprehensive, integrated and sustainable training. After that, the service team facilitates efforts to increase sales of creative products through business camps, coaching clinics, product promotions and so on. After that, intensive and continuous assistance is carried out. After carrying out this service activity, creative industry players, especially the TDA Community of Semarang City, can intensify and optimize partnership systems, integrated collaboration and other business development efforts.
LOW-SALT DIETARY INTAKE REDUCES HUNGER IN PATIENTS WITH CHRONIC RENAL FAILURE. Lestari, Agustina; Apriyanti, Rita; Negara, Candra Kusuma
Jurnal EduHealth Vol. 13 No. 01 (2022): Jurnal EduHealth, April - September 2022
Publisher : Sean Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (287.173 KB)

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The hardest part for patients is adhering to fluid intake restrictions, which can be stressful to the point that patients cannot regulate their fluid intake consumption. The main factor determining the effectiveness of hemodialysis is the patient's adherence to the rules on food and fluid intake. This study aims to determine whether controlling food intake affects how much salt a patient receiving hemodialysis for chronic renal failure feels like they are thirsty. This study is quasi-experimental, using a pre-post test, a control group, successive sampling for sample selection, and up to 15 samples for each intervention and control group. A thirst distress scale (TDS) questionnaire and a visual analog scale (VAS) were used to gauge the respondents' thirst levels. In contrast, the Wilcoxon test and the Mann-Withney test with a significance level of p 0.05 were used in the data analysis for this investigation. There was a difference in thirst as measured by TDS with a meaning fulness of p = 0.008 (p0.05) and VAS with a meaning of p + 0.048 (p0.05) after the intervention, according to the results, which showed that 13 respondents experienced a decrease in TDS values and two people whose TDS values remained with the meaningfulness of 0.000 (p0.05) after treatment in the intervention group. The results of this study allow us to conclude that education is provided continuously. A patient's daily self-care behavior can be improved by the conduct of home visits as a form of supervision of the education that has been given. This behavior includes reducing the patient's daily salt intake to lessen the thirst patients with renal failure receiving hemodialysis frequently experience.
TESTING OF ACCEPTANCE AND NUTRITIONAL VALUE OF KATUK LEAF FLOUR FLOUR CHIPS AND WHITE SWEET FLOUR AS ADDITIONAL FOOD FOR BREASTFEEDING MOTHERS Apriyanti, Rita; Afida, Anna Martiana; Candra Kusuma Negara
Jurnal EduHealth Vol. 13 No. 01 (2022): Jurnal EduHealth, April - September 2022
Publisher : Sean Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (188.609 KB)

Abstract

Leaf katuk and sweet potato white potential are sources of substance nutrition because they contain neither macro nor micro substance nutrition. One _ form utilizes leaf katuk and sweet potato white; with the process, it becomes flour and is used to manufacture chips. Study this experiment with two treatments: chips with addition flour leaf Katuk 20%, sweet potato flour 10% white, flour leaf katuk 15%, and sweet potato flour white 15%. Organoleptic test chips were conducted by 30 panelists conducted on UCB students with Analysis content calcium, protein, fat in chips flour leaf katuk and sweet potato flour white carried out at the Laboratory of the Research and Standardization Agency Medan Industry. Test results laboratory show that content nutrition calcium, protein, and fat produced in treatment A1 ( flour leaf Katuk 20% and Sweet Potato Flour white 10%) each with 487.0 mg /kg, 5.22% protein, 28.8% crude fat. While in treatment A2 ( flour leaf katuk 15% and sweet potato flour white 15%) each of 338.9 mg/kg, 5.34% protein, 31.8% crude fat. Test to organoleptic data used with Wilcoxon Signed Rank method. Based on organoleptic test on taste, aroma, color, and texture, most favorite chips panelists are chips with addition flour leaf katuk 15% and sweet potato flour white 15% (A2) while on the addition of flour leaf Katuk 20% and sweet potato flour white 10% (A1) only liked panelists from aspect color and texture. Recommended to the community to make chips flour leaf katuk and sweet potato flour white as food Intermezzo because contain Calcium, protein, fat needed body specifically mother breastfeeding and valuable for health. Need Diversification is also carried out food besides leaf katuk and sweet potato white as rich food _ substance nutrition.
Co-Authors Afida, Anna Martiana Anindya Ardiansari Candra Kusuma Negara Isti Hidayah Lestari, Agustina Margunani, Margunani Permatahati, Martinda Intan Rachmadi, Moch Faizal Suprapti Suprapti Suryaningrum, Lubuk Novi Waluyo, Soleh Adi